Fennel, Grape and Arugula Salad with Candied Pecans

Fennel, Grape and Arugula Salad with Candied Pecans

Yield: 8 servings.

Fennel:
¼ cup extra-virgin olive oil
2½ Tbsp. champagne or white wine vinegar
to taste, salt and freshly ground black pepper
5 cups red and green seedless grapes, halved (about 1½ lb.)
1 large fennel bulb, halved, cored and thinly sliced
2 cups baby arugula

Candied Pecans:
¾ cup pecan halves
1 Tbsp. sugar

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